Description
Discover how to make flavorful Zesty Smoked Venison Jalapeño Cheddar Sausage at home with this easy recipe. Elevate your cooking game today!
Ingredients
Scale
- 2 pounds (900 g) ground beef
- 1 cup (100 g) cheddar cheese, shredded
- 2 jalapeño peppers, finely chopped
- 2 teaspoons (10 ml) kosher salt
- 1 teaspoon (5 ml) black pepper
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- 1 teaspoon (5 ml) smoked paprika
- 1 teaspoon (5 ml) crushed red pepper flakes
- 1 tablespoon (15 ml) fresh parsley, chopped
- 1/2 cup (120 ml) ice water
- 1 set of sausage casings
Instructions
- In a large bowl, combine the ground venison and ground beef.
- Add the shredded cheddar cheese to the meat mixture.
- Stir in the finely chopped jalapeño peppers.
- Season with kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and crushed red pepper flakes.
- Add the chopped fresh parsley to the mixture.
- Pour in the ice water to help bind the ingredients.
- Mix the ingredients thoroughly until well combined.
- Prepare the sausage casings according to the package instructions.
- Attach a sausage stuffer to a meat grinder or use a dedicated sausage stuffer.
- Carefully load the sausage mixture into the stuffer.
- Thread the sausage casings onto the stuffer nozzle.
- Slowly fill the casings with the meat mixture, being careful not to overfill.
- Twist the filled casings at intervals to form individual sausages.
- Preheat a smoker to 225°F (107°C).
- Place the sausages in the smoker.
- Smoke the sausages for 2-3 hours or until they reach an internal temperature of 160°F (71°C).
- Remove the sausages from the smoker and let them rest for 5-10 minutes.
- Serve the sausages hot or allow them to cool before storing.
Notes
- Prep Time: 20 minutes
- Cook Time: 2-3 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Calories: 350
- Fat: 20g
- Protein: 25g
Keywords: american, main course, homemade